
Loading...
Perfectly spiced, tangy Pork Vindaloo with soft poee & fresh salad. An energy-giving feast!

A fiery and tangy Goan curry where tender pork is slow-cooked in a bold marinade of red chilies, vinegar, and aromatic spices. This classic dish is a flavor explosion, perfect for a hearty and memorable meal.
Serving size: 1 serving

A classic Goan bread with a soft, pocket-like interior and a bran-dusted crust. This rustic, slightly chewy bread is perfect for mopping up curries or making sandwiches. Bring the taste of a Goan bakery to your kitchen.

A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Serving size: 1 serving






Perfectly spiced Mackerel Uddamethi with aromatic Goan coconut rice. A true taste of the coast!


Crispy fish cutlets with soft Goan poee and a tangy salad. A perfect, quick dinner!


Aromatic, protein-packed prawn pulao with a fresh salad. Soul-satisfying!
Perfectly spiced, tangy Pork Vindaloo with soft poee & fresh salad. An energy-giving feast!
This goan dish is perfect for dinner. With 780.7 calories and 35.260000000000005g of protein per serving, it's a muscle-gain option for your meal plan.
Prepare the Vindaloo Paste
Marinate the Pork
Cook the Onions and Pork
Simmer the Curry
Rest and Serve
Serving size: 1 serving
Activate the yeast: In a small bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy and bubbly. This indicates the yeast is active.
Prepare and knead the dough: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Pour in the frothy yeast mixture. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead the dough for 8-10 minutes until it is smooth, soft, and elastic. If it's too sticky, add a little more flour, one tablespoon at a time. Form the dough into a ball and place it in a lightly oiled bowl. Turn to coat, then cover with a damp cloth.
Let the dough rise (First Proof): Place the covered bowl in a warm, draft-free spot and let the dough rise for 60 to 90 minutes, or until it has doubled in size.
Shape and coat the poee: Gently punch down the risen dough to release the air. Divide the dough into 8 equal portions and roll each into a smooth ball. Spread the wheat bran on a plate. Roll each dough ball in the bran until it's evenly coated on all sides.
Roll and rest the poee (Second Proof): On a lightly floured surface, roll each bran-coated ball into a circle about 4-5 inches in diameter and 1/4 inch thick. Place the rolled discs on a baking sheet lined with parchment paper. Cover with a cloth and let them rest for another 20-30 minutes. They will puff up slightly.
Bake the poee: While the poee are resting, preheat your oven to its highest temperature, around 450°F (230°C). Place a pizza stone or an inverted baking sheet inside to heat up. Carefully place a few poee discs onto the hot stone or sheet. Bake for 5-7 minutes. The poee will puff up dramatically to form a pocket and develop light brown spots. Remove from the oven and wrap them in a clean kitchen towel to keep them soft. Repeat with the remaining dough.
Prepare the Vegetables (8 minutes)
Combine and Season (1 minute)
Toss and Serve (1 minute)